Putting an American Twist on Schnitzel

The handcrafted spirit of Journeyman Distillery extends to its Union Hall food menu, which represents homegrown Midwestern culinary culture at its most craveable. This is embodied in the BTB Sandwich. Amanda Salas, executive chef, details the thoughtful build: “It starts with a flattened turkey breast that’s marinated in a seasoned buttermilk brine, which contains garlic, oregano, thyme, salt, black pepper and a bit of hot sauce.” After dredging in seasoned flour and breadcrumbs, the turkey is fried and then piled onto a brioche bun with shredded lettuce, sliced tomato, red onions and a cranberry-mustard aïoli. “The fresh vegetables help keep the sandwich light,” says Salas. “The condiment has a bite of mustard and vinegar, plus the sweetness of the cranberry, which goes well with the crispy fried turkey breast.”

The amalgamation of delicious flavors generates repeat orders, but success starts with first impressions. “The BTB delivers the ‘Wow!’ factor at first sight sheerly on its size,” Salas says. “It’s been a hit since day one. Guests gravitate to it because of their familiarity with a breaded pork sandwich, but they enjoy the turkey alternative.”